Stuffed Peppers with Rice

stuffed_pepperI cook often stuffed pepper because it is a good solution to have a main dish and side dish all together. For this reason, I tried out many different ways to make them special every time. This is the easiest and quickest version recipe. Serve them room temperature or a littler warmer. This is one of those dish which is tastier the next day, if you know what I mean.

Time: 20 min + 45 min cooking in the oven

Ingredients:  for 6 portions

  • 5 red and yellow peppers
  • 100 gr Parmesan
  • 50 gr breadcrumbs
  • 150 gr white rice ( short grain)
  • 250 gr peas (frozen or in a can)
  • dry parsley
  • pepper,olive oil, salt

Option 2:

When I want to make this dish super complete, 3 in 1 effects (as my dishwasher tabs are supposed to be…) I prepare what in Italy is called ” ragù in bianco“, or white ragù. Basically just follow my ragù recipe (click here) skipping step 3 and 4 . Simply mix it with the rice and follow the rest of the recipe I am posting below.

1.Bring water to boil in a pot and cook your rice, but not completely. Drain it 3-4 minutes before the total amount of minutes suggested in the package. It will continue to cook in the oven.

2.While your rice is cooking, cut the top of peppers, get rid of seeds, cut them in half when they are small, or more for bigger peppers.Wash them, salt them inside and let them drain a little water out.

3. Mix in a bowl rice, Parmesan, pepper, parsley,peas or ragù in bianco. Put peppers with the concave part facing up in a baking tray. Fill all shells with a spoon. Spread breadcrumbs on them and olive oil to make the top part crispy and gold.

Cook for 45 minutes at 180°c

Let them cool down and.. Buon appetito!

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Potatoes casserole stuffed with Ragù

potatoes_casseroleThis is a perfect solution for Holiday: you have a main dish, with potatoes and meat all together. Definitely, prepare it in advance: even a day before. After it rested for a while, all the flavor comes out and it’s easier to cut and serve it. A little warmer than room temperature is perfection, in my opinion.

Time: prep 1 hour + 30 cooking

Ingredients:  for  12 portions

  • 2,5 kg potatoes
  • 250 gr Parmesan cheese
  • 2-3 eggs
  • Gouda, Edam  or other cheese in slices ( ~200 gr)
  • Parsley
  • Salt and pepper
  • 350 gr Ragù with peas (Very important: grab it with a strainer, only the no-liquid part!)
  • breadcrumbs
  • olive oil and butter (~20 gr)

You’ll also need a casserole, the one used for lasagna is perfect.

1. Peel, wash and boil the potatoes until they are soft.

2. Smash the potatoes in a big bowl, add two eggs first ( a third later if the mixture is not sticky enough), 150 gr Parmesan cheese, pepper, salt ( quite a lot ), parsley and mix all together with a fork.

3. Grease with olive oil your casserole. Cover the oil-layer with a thin layer of tiny breadcrumbs and start building up your casserole deliciousness.

4.First layer: with the back of your hand press the potatoes mix; Second layer: add your ragu’ equally and spread it all over with the back of the spoon. Third layer: cover with slice of cheese and sprinkle some Parmesancheese all over.

5. Repeat the three layers above and finish with a good amount of breadcrumbs. Final touch to make the top crunchy: tiny-teeny pieces of butter and spray with olive oil.

Cook 20 min at 200°c both up and down heating, then other 10 minutes only the top, grill function.

Let it cool down for a while before serving in order to cut it easily, since it will become more compact.

Buon appetito!!!

Ragù Recipe

raguThis is my daddy’s recipe. Our family tradition includes peas, also because is the typical stuffed of arancini , a sicilian ball of rice and meat,covered with eggs and bread chunks, and fully fried.

Time: 1 hour and ½

Ingredients: The proportion are thought for a lots of ragu’: you can always freeze it and use whenever you need.

  • 500 gr minced beef and pork
  • 1 glass red wine
  • 3 carrots
  • 2 onions
  • celery
  • 1l tomatoes sauces
  • 500 gr tin tomatoes
  • 1 can peas (optional)
  • 1 spoon tomato paste
  • olive oil, pepper, salt

1. Peal and cut finely onions,celery and carrots or use a mixer. Let them sweat in a big pot with some heated olive oil.

2.Add the meat, spoon of tomato paste and a glass of  red wine. Let the wine evaporate.

3.Add the tomatoes sauces and tomatoes can,season with pepper and salt in good amount.

4.Cover with a lid and turn to a very low temperature, cook for 1 hour, stiring every now and then.

5. (Optional) The last 10 minutes add your peas, in this way they won’t cook too long.

Buon appetito!